Irish Stew

Irish Stew

Brought to you by: John Hartery, Ireland

Conversion Table U.S. to Metric and Metric to U.S.

Ingredients:

• 8 lamb chops
• Salt and freshly ground pepper to taste
• 1 tablespoon vegetable oil
• 1 Bouquet Garni*
• 1 pound potatoes, (3 to 4 medium)
• 2 cups finely shredded cabbage
• 1 medium onion, chopped
• 1 large leek white, thinly sliced
• 12 small white onions
• 1 1/2 cups celery, diced
• 1 1/2 cups frozen peas
• Fresh chopped parsley for garnish

Procedure:

Season chops with salt and pepper. Heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off fat and add enough water to cover chops. Bring to a boil and add the *Bouquet Garni. Lower heat and simmer.

Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes and then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Season with more salt and pepper, if desired.

Garnish with parsley and serve.